1 loaf chabaso ciabatta, split lengthwise, each half cut into thirds
2 small cans of Italian cherry tomatoes (available at Liuzzi market in Hamden), drained (tomato juice reserved for another use)
1 pint Liuzzi mascarpone cheese
1 head of garlic, peeled and very thinly sliced
1 small container of marjoram, picked from stem
1/2 cup extra virgin olive oil
Salt and freshly ground black pepper (to taste)
Preheat oven to broil setting (high)
In a small sauté pan, heat the olive oil over medium high heat until shimmering. Add the garlic and marjoram and stir, reduce heat to medium and slowly toast the garlic and marjoram until it is a light golden brown.
Remove pan from heat, remove garlic and marjoram from pan with slotted spoon and transfer to a paper towel lined plate to drain. Season lightly with salt. Reserve oil from pan, transferring it to a small bowl.
Toss the drained tomatoes with 2 tablespoons of the reserved oil and season with salt.
Transfer tomatoes to a foil lined cookie sheet and place under the broiler until skins begin to char and tomatoes begin to shrivel, about 5 minutes. Remove tomatoes from oven and allow to cool.
Next, transfer mascarpone to a medium bowl, season with salt. Take half the fried garlic and marjoram mixture, roughly chop, then add to the bowl of seasoned mascarpone. Mix well with a wooden spoon. Set aside.
Brush the 6 pieces of ciabatta, cut side up, with remaining garlic and marjoram oil, place on a cookie sheet, then place under the broiler to quickly and lightly toast, 3 minutes or so. Stay with the bread, rotating as necessary to make sure it toasts evenly. Remove toasted bread from oven, let cook a minute or so and begin assembling the tartines.
Divide the mascarpone mixture among the 6 toasts, spreading it evenly with a spatula or a butter knife. Gently arrange the charred cherry tomatoes on each toast.
Garnish each toast with some of the remaining fried garlic and marjoram, a drizzle of any remaining oil leftover, and freshly ground black pepper